Prawn Fritters

, from Issue #20, page 82. August, 2015
Photography by Nick Tresidder.
    Prawn Fritters

    INGREDIENTS

    ½ cup chickpea flour
    1 teaspoon sea salt
    ½ teaspoon freshly ground pepper
    1 teaspoon sweet smoked paprika
    1 teaspoon ground cumin
    2 spring onions, very finely chopped
    2 tablespoons finely chopped flat- leaf parsley
    ½ - ¾ cup water
    200 grams peeled, raw prawns, very finely chopped
    olive oil for frying
    lemon wedges to serve

    METHOD

    Combine the flour, salt, pepper, paprika, cumin, spring onions and parsley in a large bowl and make a well in the centre.

    Pour in the water and stir to make a thin batter. Add the prawns.

    Heat a little olive oil in a sauté pan over medium heat. Place tablespoons of batter in the oil and flatten out with the back of the spoon. Cook for 2 minutes each side or until golden and very crisp.

    Drain on paper towels and serve immediately with a sprinkling of sea salt and lemon wedges. Makes about 16

    Pantry Note: Chickpea or Besan flour is available from good supermarkets, Indian grocers and specialty food stores.

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